the Sage Test Kitchen
Tomato, Pesto and Burrata on Sourdough
the Eye Q™ 870 Auto 4 Slice
+1 more appliance
20 mins total time
20 mins active time
Easy
Serves 2
Ingredients
Measurements:
2 slices sourdough bread
1 (100 g) burrata ball
For the pesto
1 cup (30 g) basil leaves
½ cup (70 g) pine nutstoasted
⅔ cup (50 g) grated parmesan cheese
2 garlic clovespeeled
½ tsp salt
⅓ cup (80 ml) extra virgin olive oil
For the tomato topping
1 shallotvery thinly sliced
1½ tsp red wine vinegar- ½ tsp salt
250 g mixed cherry tomatoeshalved
- 1 tbsp extra virgin olive oil
Freshly ground black pepperto season
Instructions
- 1
To make the pesto, place the basil, pine nuts, parmesan, garlic and salt in a blender and blend until finely chopped. With the blender on, slowly pour in the oil and blend until combined. Transfer to a bowl.
Tip: Leftover pesto can be stored in an airtight container in the fridge for up to 5 days. - 2
To make the tomato topping, place the shallot, vinegar and salt in a medium bowl and toss to combine. Leave to sit for 5 minutes. Add the tomatoes, oil and pepper and toss to combine.
- 3
Place the bread in the toaster, then press and hold the Start button until it illuminates blue to toast.
Tip: Select your preferred toasting shade. - 4
Spread the pesto over each slice of toast, then top with the tomatoes. Gently tear the burrata in half and place one half on each slice. Drizzle with oil, season with pepper and serve.